Our July issue featured the story behind Hannah’s Bananas, a Little Rock-based dipped-banana operation dreamed up by Hannah Thomas. Here, she shares her recipe for her gluten-free banana bread—a baked treat that will please the palate year-round.
Hannah’s Gluten-free Banana Bread
SHOP
2–3 very ripe bananas, mashed
1 teaspoon baking soda
1/3 cup unsalted butter, melted (or plant-based butter)
3/4 cup granulated sugar
pinch of salt
2 large eggs, beaten
1 teaspoon pure vanilla extract
1 1/2 cups gluten-free all-purpose flour with xanthan gum
1/4 teaspoon xanthan gum (omit if your flour blend already contains it)
Optional Mix-Ins
1/4 cup mini chocolate chips (dairy-free if needed)
1/4 cup walnuts
PREPARE
Preheat the oven to 350°F and grease a 4-inch by 8-inch loaf pan with cooking spray. In a large mixing bowl, mash bananas until smooth. Stir in baking soda, then add melted butter. Mix well. Next, stir in sugar, salt, eggs, and vanilla extract. Mix in gluten-free flour and xantham gum (if needed). Finally, if desired, fold in chocolate chips and walnuts.
Pour batter into the prepared loaf pan and bake on the center rack for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Allow bread to cool completely before slicing. Enjoy!
Keep up with Hannah and her banana cart’s pop-ups at events on Instagram (@hannahsbananasar).
